Avocado Oatmeal Breakfast Cookies

Avocado Oatmeal Breakfast Cookies

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Makes – 28
Preparation time – 15 minutes
Cooking time – 35 minutes

Make a batch of cookies per week for a great breakfast cookie when in a hurry.

Nutritional Value per serving:
150kcal; Fat 5g of which saturated fat 1g; Cholesterol 15mg; Carbohydrates 24g of which sugars 11g; Protein 3g; Fibre 3g; Sodium 210mg


450 g old-fashioned oats 225 g white whole-wheat flour 4 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp salt 1 ripe avocado, pitted, peeled and mashed 55 g brown sugar 75 ml olive oil 240 ml low-fat yoghurt 2 large eggs 12 oz chopped dates


  1. Preheat oven to 190’C/170’C Fan/375’F/Gas 5.
  2. Line 4 baking sheets with non-stick baking paper.
  3. Combine the oats, flour, baking powder, bicarbonate of soda, cinnamon and salt in a medium bowl. Cream together oil, avocado and brown sugar in a large bowl, stir in yoghurt and eggs. Add oat mixture to avocado mixture and stir until combined. Stir in dates.
  4. Using a tablespoon, transfer the mixture onto lined baking sheets, spacing the cookies 2 inches apart. Bake for 18-22 minutes, until golden.
  5. Transfer to wire rack and cool completely.

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